As promised I’m sharing another pumpkin recipe today: vegan pumpkin spice granola.
The other day I set myself the challenge to find a quick and easy way to start every single morning of this season with a bowl of cozy, spiced autumn.
And if I say so myself, I’ve very much succeeded!
This pumpkin spice granola is just the right balance of oats, crunchy nuts and seeds, a hint of pumpkin, a little bit sweet, a sprinkle of sea salt and of course the best of all the warming spices this time of year has to offer.
And as a nice side effect it’ll fill your home with the most delicious autumnal scents. Who needs scented candles?
This will make a generous batch of granola cause trust me, you won’t want to stop once you’ve tried it.
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 300 g oats
- 150 g pumpkin seeds
- 100 g pecan halves
- 100 g flaked almonds
- 50 g desiccated coconut
- ½ tsp flaked sea salt
- 250 g pumpkin puree
- 5 Tbsp maple or agave syrup
- 4 Tbsp olive oil
- 50 g soft light brown sugar
- 3 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 2 tsp ground ginger
- 150 g dried cranberries
- Preheat the oven to 160˚C.
- Add the oats, pumpkin seeds, pecan halves, flaked almonds, desiccated coconut and sea salt flakes to a mixing bowl and combine.
- In a small bowl mix the pumpkin puree, maple (or agave) syrup, olive oil, light brown soft sugar, cinnamon, nutmeg, cloves, ground ginger and sea salt. Once well combined, pour/scrape the mixture on top of the dry granola mix and use a wooden spoon to mix until everything is evenly covered.
- Spread the granola mixture evenly on two big baking trays lined with baking paper and pop it in the oven for 15 minutes.
- Gently stir the granola to prevent burning then pop it back in the oven.
- After another 10 minutes mix in the cranberries and bake it for another 5 minutes.
- Leave granola to cool for 20 minutes on the baking tray before transferring it to an airtight container (or straight into a bowl with plant-based milk or yogurt).
- The granola keeps for up to 2 weeks.